Sushi Cornets

Hand-rolled nori seaweed cones filled with sticky rice, fresh tuna, crisp cucumber, and creamy avocado served with soy sauce.

Cook Time

0 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

1
tsp

Vinegar

White wine vinegar or rice wine vinegar for brushing

1
tbsp

Soy Sauce

To serve

Fruits

0.5
piece

Avocado

Sliced lengthways

GrainsCereals

100
g

Sticky Rice

Cooked; Japanese sushi rice

Seafood

55
g

Tuna

Fresh, sliced thinly

Vegetables

2
sheets

Nori

Japanese dried seaweed

8
sticks

Cucumber

Steps

Slice each sheet of nori in half diagonally to create triangle shapes.
Place portions of sticky rice, tuna, cucumber, and avocado into the middle of each nori triangle.
Brush the edges of the nori with vinegar and roll from the pointed end to form a cone.
Serve the sushi cornets on a plate with a side of soy sauce for dipping.